Deglaze the skillet with the wine making sure to scrape up all the brown bits and add to the dutch oven.
Add potatoes, carrots, celery, salt, thyme, tomato paste, bouillons, water, a few splashes of Worcestershire Sauce, and bay leaves to the dutch oven and stir to incorporate all the tomato paste with the ingredients. Cover and simmer for 3 hours stirring every hour or so.

Notes:

I happen to not dig peas, so I used mushrooms in my recipe instead. But if you like, you can stir a bag of frozen peas 30 minutes before serving in addition to mushrooms, or in lieu of. Serve over white rice, or alone.

Season chicken with vinegar, oregano, garlic, and adobo. Saute in olive oil until golden brown on the outsides. Chicken will continue to cook in the rice so no need to make sure it's fully cooked at this point, just nicely browned.

Add green pepper, onion, rice, tomato sauce, cilantro, seasoning packets, salt and water and bring to a boil. Continue boiling on med high heat until almost all the liquid is absorbed then cover and reduce heat to low for 20 minutes.

In a large bowl, season chicken with vinegar, adobo, garlic and oregano. Mix well and saute in heated pan with tablespoon of olive oil. Cook until all the vinegar in the chicken is gone and chicken is lightly brown.

For the Beans

2 cans of Goya brand black beans strained (this brand is gluten free)

1 large or 2 small cloves of garlic, crushed

1 tbsp minced cilantro

juice of one large lemon

1/2 can of corn (most brands are gluten free, but be sure to check! I used Del Monte brand)

pinch of salt to taste (optional)

1 tbsp olive oil

Saute cloves of garlic and cilantro in olive oil until heated through and aromatic. Add cans of beans, 1/2 can of corn (reserve the other half for the rice) and lemon juice. On med high heat, cook the beans for about 10 minutes occasionally stirring. Add salt at the end, if needed. (The goya brand of beans I used really didn't need the salt, so I omitted but you may want to add it.

In a sauce pan with lid saute the onion, pepper, cilantro and corn in the olive oil. When onions and peppers are slightly softened add the 2 cups of rice, water, seasoning packet and bouillon cubes. When almost all the liquid is evaporated, cover the rice set the heat to low and cook for 20 minutes.

For the Avocado and Tomato topping

1 avocado, crushed

1 tomato diced

1 garlic clove, minced

1/4 onion minced

juice of one lemon

1 tbsp cilantro, minced

salt to taste

Combine all ingredients.

Instructions

Assembling your bowl

Add a layer of rice, a layer of beans, a handful of your favorite lettuce mix (I used spring mix) a layer of the chicken, and top with a generous dollop of your avocado and tomato topping. Dig in!

Better in Pink http://betterinpink.com/

I really need to re-shoot that picture. That’s a sad looking cantina bowl.

According to sausage wikia, salchichon is a type of sausage made with cured meat, mostly lean pork and some bacon seasoned with salt and some spices such as pepper, nutmeg, cloves and corriander. This whole mass, chopped, is left to marinate for about 24 hours then stuffed into intestines of beef or pork then hung to cure which can be done by smoking or simply air-drying for several days. There are also sausage mixtures containing meats such as pork and beef, or pork and wild boar, venison, etc.

Salchichon Chimis

2013-02-23 11:15:10

Serves 4

A delicious adaptation of a Dominican Chimi sandwich made with Salchichon. You can also substitute the salchichon with summer sausage, or salami if salchichon isn't available.

In a large bowl, season the thinly sliced cabbage with salt and pepper, to taste, a drizzle of olive oil and vinegar and a few dashes of red hot sauce. Mix well to distribute seasoning throughout. Set aside.

For the "salsa rosa"

In a small bowl, mix together the mayonnaise, ketchup and mustard. Set aside.

Sausage prep

In a pan (no oil) fry up the salchichon slices for about 2 minutes on each side and drain on a dish with a few paper towels to absorb the excess oil.

Assembling the sandwiches

Toast your rolls lightly and spread the "salsa rosa" on the rolls. Assemble your sandwiches by placing 4-6 slices on each roll and adding a bunch of the slaw on top of the sausage slices. Place the top bun to finish each sandwich and enjoy!

Notes

Great served with herbed roasted potatoes, a delicious potato, or pasta salad on the side.

Cook quinoa according to pckg instructions While quinoa is cooking, prepare the filling, and fill a large sauce pan with water and bring to a boil (for blanching cabbage leaves) Brown ground turkey Add chopped onions until translucent Add minced garlic until fragrant Add chopped mushrooms Add all dry ingredients Add diced tomato can and half the puréed one. Reserve the other half for basting.

Add wine Quinoa should be cooked now so add it to the meat mixture and sautée for about 5 minutes while you blanch the cabbage leaves in a large sauce pan filled with boiling water. Once cabbage leaves are blanched drain them and rinse them in cold water so they’re easy to handle. Remove the tough stem part of the cabbage leaves as best as you can and add a generous portion of the meat and quinoa filling into each leaf and roll up like you would a burrito or egg roll. Place all the rolls into a baking dish and pour the remaining puréed tomatoes. Bake for 20 minutes at 350 degrees.

Since we moved here to our new town, my daughter Amanda has been begging me to make her this local dish called chicken riggies. Apparently, it’s a big upstate NY signature dish. Originated in Utica, I believe. Anyways, I searched for a recipe and found that there were so many different variations. Some with olives, some with a creamy sauce, some without. So I decided to just make my own version combining several of the ingredients that appealed to us most from all the various recipes we’d found. Here’s my take on chicken riggies.